Couscous Salad With Chicken and Apricots

Couscous Salad With Chicken and Apricots
Sang An
 

 

Serves 6
preparation
20
minutes
cooking
20
minutes

Ingredients

1 1/2
cups
instant couscous
1/4
teaspoon
ground cinnamon
1/4
teaspoon
ground cumin
kosher salt and black pepper
1
cup
finely chopped fresh parsley leaves, plus 6 sprigs
1
cup
finely chopped fresh mint leaves
6
tablespoons
olive oil
1
2 1/2- to 3-pound rotisserie chicken, meat sliced
3
fresh apricots (or ripe nectarines, peaches, or plums), pitted and cut into bite-size chunks
1
small shallot, thinly sliced in rings
1/2
cup
unsalted pistachio nuts, shelled
2
tablespoons
balsamic vinegar

Directions

  1. Place the couscous in a medium bowl. Bring 1 ½ cups water to a boil and stir in the cinnamon, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Pour the mixture over the couscous. Cover and let stand until the couscous is soft, about 5 minutes. Uncover and fluff with a fork.
  3. Stir in the parsley, mint, and 2 tablespoons of the oil. Set aside.
  4. In a medium bowl, combine the chicken, apricots, shallot, and pistachios. Drizzle with the vinegar and remaining 4 tablespoons oil. Season with the salt and pepper.
  5. Divide the couscous among 6 dinner plates. Arrange the chicken salad over the couscous. Garnish with the parsley sprigs and serve.
Stephana Bottom
May 2004

Nutritional Information

  • Per Serving
  • Calories 613
  • Calcium 76 mg
  • Carbohydrate 41 g
  • Cholesterol 129 mg
  • Fat 24 g
  • Fiber 4 g
  • Iron 4 mg
  • Protein 55 mg
  • Sat Fat 4 g
  • Sodium 318 mg
What does this mean? See Nutrition 101.